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NOTE: All of our premium Arabica coffees are roasted to City+ to Full City roasts, showing minimal-to-no surface oils….we want all of the flavor to stay in the beans until the coffee is ground! Despite the additional descriptors, the first flavor and aroma you'll think of is "COFFEE".

Costa Rica Tarrazu Anaerobic Process

Country of Origin: Costa-Rica
Costa Rica Tarrazu Anaerobic Process
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In a word: CROMG! Tiny Costa Rica is full of heady surprises which make it the envy of the coffee-producing world, with some of the most agronomically and technologically advanced thinking around. Every harvest season sees more smallholder farms offering “added-value” production, offering honey and natural processing, new varietals, etc. What caught my eye recently was the catchphrase “anaerobically-processed”, experimentation which I had heard about from a couple farms in Brazil. At his Tarrazu region Finca Cordillera del Fuego, producer Luis Eduardo Campos picks his high-grown (1600-1750 meters), hand-picked Caturra varietal cherries when they have reached a Brix (sugar content measurement) of 26. They are then depulped and immediately put, along with their separated mucilage, into a stainless steel tank. In the atmosphere deprived of CO2, an anaerobic fermentation process occurs naturally and the “mash” develops a unique profile of acids (malic and lactic among others) which ultimately translate to very complex fruity flavor and heavy body after the beans have dried in full sun.
I adore this coffee! Despite the heavy body and medium acidity it resounds with the fruity spectrum of a natural process…green apple, berry, compote and orange…as well as more traditional flavors like chocolate and caramel. Like a fine Ethiopia natural combined with a pulped natural Brazil in one cup! Most unlike anything we're cupped out of Central America, and hats off to Sr. Campos. The roast profile is light but doesn't present that way in surface color, and the richness is undeniable. Best in drip and pourover.
 1 lb. bag $15.55 lb.


Barista extraordinaire Tyler Hauptman of Portland's Sweet Masterpiece Chocolates demonstrates how to prepare a proper latte using Badbeard's Symphony! blend coffee.

Still a chance to send gift coffee! Consider Burundi espresso Burundi fans will embrace the new Kiranga Murambi as an alternative to Kenyas...please specify in order notes if you'd like to gift your espresso machine this sweet mediumish roast profile. Complex as a pourover in the regular roast. Santa loves the smell of roasted coffee in the ...more
Introducing Rockstar Espresso or Drip...don't you deserve such treatment?! Yes Will just kick butt with deliciousness when you make it, promise! A specially selected trio of amazing coffees...from Ethiopia, Colombia and Papua New Guinea...makes its debut just in time for holiday consuming or gifting.
Limited offering Kenya three-pack A special micropurchase allows us to offer the ULTIMATE Kenya taster, comprising three 8 oz. bags of microlot Gatuya AA, AB and Peaberry. Gatuya Coffee Factory in Murang'a is at the very top of the milling and producing chain in Kenya...hats off to the farmers. Limit 2 per customer. Fantastic ...more
chasin' tail in Portland
Just one of our many discriminating customers that frequent the roastery
"The Gelana Abaya is delicious -- blueberry flavor with funky cocoa and toasted coconut sweetness in the finish. The sample of the Kiamabara was everything I expect from a Kenya offering -- sparkling plum acidity, contrasting with a sweet but clean finish. So I thank you for the Kiamabara. It will difficult to decide which I will want for my next purchase."
Michael, Berkeley, CA
Love us or hate us, everyone's entitled to their opinion. Drop us a line and let us know what's brewing in your cup!
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